The Secret to Preparing Best Butternut Chilli Soup

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Butternut Chilli Soup

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Here are the ingridients that are required to serve a appetizing Butternut Chilli Soup:

  1. Use of for the soup.
  2. You need 5 of baby butternuts (about 5 cups – steamed and roughly mashed).
  3. Take 1 of small onion finely chopped.
  4. Take 1 1/2 tbsp of garlic butter.
  5. Provide 2 tbsp of olive oil, extra virgin.
  6. Get 1 cup of fresh cream.
  7. You need 1 can of coconut cream (discard liquid).
  8. Get 1/2 tsp of ground nutmeg.
  9. Use 1/2 tsp of ground cinnamon.
  10. You need 1 tsp of corriander powder.
  11. Use 1/2 tsp of chilli powder.
  12. Take of salt and freshly ground black peppercorns.
  13. Use 1/2 tsp of mixed herbs.
  14. Use 1 1/2 tsp of grated coconut.
  15. Take 1 of medium tomato grated and microwaved for a minute.
  16. Use of for the topping.
  17. Provide of chopped spring onion.
  18. Take slices of toasted almond.

Done with the ingridients? Here are the sequences on producing Butternut Chilli Soup:

  1. Heat olive oil and garlic butter in a saucepan until butter melts..
  2. Add finely chopped onion and saute until tender..
  3. Mix in roughly mashed butternut and then grated tomato..
  4. Add in cream and coconut cream and mix well..
  5. Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon. Add coconut. Stir..
  6. Allow to cook for about 5 – 7 minutes then remove from heat and allow to cool..
  7. Blend until smooth. Reheat – I added about 1/4 cup of water to thin slightly. A bit more can be added if you prefer a thinner consistency..
  8. To serve top off with some toasted almonds and chopped spring onion..

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